Traditional mince pies

Mince pies.

What could be more Christmassy than a traditional mince pie. Having said that they are so lovely hot or cold that there is no reason not to make or eat them at any time of year!

Yields12 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
INGREDIENTS
Pastry
 350 g All purpose flour (plus some for dusting the work surface.
 225 g Unsalted butter.
 1 pinch Salt.
 1 cup Egg (beaten).
 Cold water (as required).
Filling
 90 g Raisins.
 55 g Dried currants.
 55 g Cendied mixed peel (finely chopped).
 90 g Suet (beef or vegetarian as required).
 115 g Dark brown sugar.
 ¼ tsp Freshly grated nutmeg.
 1 tsp Mixed spice.
 ½ Lemon (grated zest and juice).
 ½ Orange (grated zest and juice).
 ½ Cooking apple (cored and finely chopped).
 2 tbsp Brandy.
THE PASTRY
1

Place the flour, butter, and salt into a large clean bowl.

2

Rub the butter quickly into the flour with your fingertips until the mixture resembles rough sand.

3

Stir the egg into the mixture using a cold knife.

4

Add the cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.

5

Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

THE FILLING
6

In a large baking dish, combine all the ingredients except the brandy, stirring well to make sure they're evenly distributed. Cover with a clean tea towel and leave overnight for the flavours to meld together.

7

Heat the oven to 230 F/110 C/1/4 gas.

8

Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hours. Remove from oven, and stir the mincemeat mixture well and leave to one side to cool, stirring from time to time. The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.

9

Once cooled stir the mincemeat again, add the brandy and stir one more time.

10

Transfer it to jar or suitable container for use later.

ASSEMBLING THE PIE
11

Preheat the oven to 400 F / 200 C / Gas Mark 6. Choose a muffin or bun tin for the size of the tart you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of the tin you use.

12

Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don't worry if the pastry doesn't come to the very top.

13

Fill the pastry-lined tins 2/3 full with mincemeat.

14

Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or, to be decorative, cut stars or other fancy shapes.

15

Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.

16

Bake in the preheated oven for 20 minutes (15 minutes if making canapé-sized ones), or until golden brown.

17

Let cool and sprinkle with the confectioners' sugar.

18

Serve and enjoy.

Nutrition Facts

Servings 12


Amount Per Serving
Calories 180
% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Total Carbohydrate 44g15%
Sugars 26g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
Pastry
 350 g All purpose flour (plus some for dusting the work surface.
 225 g Unsalted butter.
 1 pinch Salt.
 1 cup Egg (beaten).
 Cold water (as required).
Filling
 90 g Raisins.
 55 g Dried currants.
 55 g Cendied mixed peel (finely chopped).
 90 g Suet (beef or vegetarian as required).
 115 g Dark brown sugar.
 ¼ tsp Freshly grated nutmeg.
 1 tsp Mixed spice.
 ½ Lemon (grated zest and juice).
 ½ Orange (grated zest and juice).
 ½ Cooking apple (cored and finely chopped).
 2 tbsp Brandy.

Directions

THE PASTRY
1

Place the flour, butter, and salt into a large clean bowl.

2

Rub the butter quickly into the flour with your fingertips until the mixture resembles rough sand.

3

Stir the egg into the mixture using a cold knife.

4

Add the cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.

5

Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

THE FILLING
6

In a large baking dish, combine all the ingredients except the brandy, stirring well to make sure they're evenly distributed. Cover with a clean tea towel and leave overnight for the flavours to meld together.

7

Heat the oven to 230 F/110 C/1/4 gas.

8

Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hours. Remove from oven, and stir the mincemeat mixture well and leave to one side to cool, stirring from time to time. The stirring is essential as it helps to distribute the fruits evenly as the mixture cools.

9

Once cooled stir the mincemeat again, add the brandy and stir one more time.

10

Transfer it to jar or suitable container for use later.

ASSEMBLING THE PIE
11

Preheat the oven to 400 F / 200 C / Gas Mark 6. Choose a muffin or bun tin for the size of the tart you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of the tin you use.

12

Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don't worry if the pastry doesn't come to the very top.

13

Fill the pastry-lined tins 2/3 full with mincemeat.

14

Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or, to be decorative, cut stars or other fancy shapes.

15

Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.

16

Bake in the preheated oven for 20 minutes (15 minutes if making canapé-sized ones), or until golden brown.

17

Let cool and sprinkle with the confectioners' sugar.

18

Serve and enjoy.

Traditional mince pies